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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Stir Fry Kale and Quinoa Salad

"Crunch and stir fry flavor in every bite!"

1/4 cup olive oil
3 teaspoons rice vinegar
1 Tbs. soy sauce
1 Tbs. sesame oil
8 cups kale, ribs removed and coarsely chopped
2/3 cup celery, chopped
1 cup fresh red pepper; cored, seeded and chopped (I used the mini red peppers)
1 cup edamame, cooked and cooled
3/4 cup carrots, chopped
1/4 cup green onion
1/2 cashews, (unsalted if possible)
2 cups cooked quinoa, (about 1 1/2 cups dry)


1.     In a small bowl combine olive oil, rice vinegar, soy sauce and sesame oil. 

2.     In a large bowl combine kale and dressing.  Toss to coat well.  (It’s best to let sit for 15 minutes.)

3.     Add celery, red peppers, edamame, carrots green onion and quinoa.  Toss well to mix all ingredients.

4.     Add the quinoa; gently toss again.

5.     Serve and enjoy!


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